Method

Place the flour in a large snap lock bag and season with salt and pepper. Toss the beef in the flour mixture to coat.

In a large ovenproof casserole dish, heat half the oil over medium heat. Cook the meat, in batches, until browned all over. Set meat aside on a plate.

Heat the remaining oil in the same dish over medium-high heat. Cook the onion, leek, celery, carrots, and swede for 5 minutes or until just coloured. Stir in the tomato paste, horseradish, and worcestershire and cook for another two minutes.

Pour the wine into the dish and bring to the boil. Using a wooden spoon, scrape any bits from the bottom of the pan. Add the stock, bay leaf and thyme and return the beef to the pan.

Cover with a lid and cook in the oven for 1½ hours or until meat and vegetables are just about tender.

Meanwhile, place the flour, salt and rosemary in a large bowl. Using your fingertips, rub the butter into the flour until mixture resembles fine breadcrumbs. Add cheese and gently stir through. Slowly add the milk (you may not need all the milk) and bring the mixture together (you should have a soft sticky dough).

Tip the mixture onto a lightly floured surface and knead to form a soft dough. Form the dough into a disk about 2-3 cm thick. Cut out 4-6 scone-sized circles. Brush the tops of the scones with beaten egg and sprinkle a little extra cheese.

Remove the beef from the oven and place the scones on top of the stew. Increase the oven temperature to 200°C. Return the stew to the oven and bake, uncovered, for 15-20 minutes or until the scones are golden-brown and cooked through.

Serve beef cobbler sprinkled with parsley and with green salad or some steamed greens on the side.